Ramadhan Mubarak!

source


may this Ramadhan be
a month of blessings
a month full of forgiveness and guidance
and a month full of rewards
from Allah subhanahu wataala


barakallahulakum!

puding cheese mekap coklat

mula-mula tengok izah buat puding cheese takleh imagine
yang mana satu biskut cheese ni???
bila mencari2 sekuk marie kat kedai mamak (kedai runcit)
hah! yang ni rupanya sekuk cheese! lahai.. tak terlintas langsung!
pastu smlm k.nor tayang puding cheese lapis coklat pulak
adoila.. takleh tahan! masuk ja coklat terus daku tergoda!
lepas berbuka terus jalankan pojek puding cheese bermekap coklat
tapi mekap dia mekap yg sangat comot!
main hantam saja taruk coklat tu. dasar pemalas!

sumber: k.nor secubit garam
BAHAN2:

• 13g Serbuk Agar-Agar
• 1 liter Air
• 120g Gula <-- lebih kurang 1/2cwn
• 3 biji Telur
• 120-150g Biskut Cheese - blend halus
• 1 sb Tepung Kastad
• 400ml Susu Cair
• 200g Susu Pekat 
• 50g Mentega

CARA2:

1. Masak serbuk agar2 dgn air sehingga hancur. Kacau selalu. Masukkan gula & kacau sehingga sebati.
2. Pukul telur sehingga rata & campurkan biskut & tpg kastad. Masukkan susu & kacau sebati.
3. Tuangkan ke dlm adunan agar2 tadi & tutup api apabila mendidih.
4. Masukkan mentega sehingga sebati.
5. Tuang ke dlm tin/acuan & biarkan sejuk di suhu bilik.
6. Sejukkan sebelum di hidangkan.

* Utk bahan telur, biskut, susu cair, susu pekat dan tepung kastard.. K.Nor blend semua sekali dlm blender. <-- saya ikut k.nor buat. sonang!Bila dah tuang ke dlm adunan agar, adunan akan jd pekat dan hendaklah sentiasa dikacau hingga mendidih. Pastu padamkan api dan biarkan sebentar (sejuk sket), baru lah dituang dlm mould (kacau dulu hingga sebati sebelum menuang)

satu utk usrah, satu utk teacher, satu utk sikecik :)

banana chocolate cheese cake

*patut post smlm tapi tak sempat :|*

i was contemplating what todo with the banana
pisang emas yg comel lote tu memang sedap dimakan begitu saja
tapi tangan ni gatal nak 'bakar' jugak pisang tu
setelah pisang tu terbiar tanpa ada yg berkenan nak makan
maka 'piranha' pun mula tayang gigi taringnya!
*sila abaikan. agak senget sikit hari ni*

semalam nampak resepi banana chocolate cheese cake ni..
dan-dan tu rasa nak lari balik rumah buat.
tapi bila dah balik rumah petangnya.. lupa!
sebab letih tawaf pasar malam kot?
masak pun tak letih camtu!!!

pagi tadi dlm ingat2 lupa.. cari balik resepi ni
dekat 10minit mencari.. sebab lupa dari mana!
alhamdulillah.. jumpa jugak kat dapur vivianpang
terus terjun dapur & keluarkan semua bahan2
yang bestnya, dah keluarkan telur tapi lupa! *apsal asik lupa ja ni?
masa tengah satukan bahan kering & bahan basah baru sedar
sebab batter tu kering sangat2. hah! masa tu baru teringat telur :p
rupanya dok terperosok di blkg mixer :|
ada efek jugak tu kpd tekstur kek. huhuhu..

sumber: vivianpangkitchen

Ingredients :
(A)

• 150g mashed banana (about 3 medium size)
• 2 eggs
• 1/4 cup milk
• 75ml vegetable oil
• 75g light brown sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract

(B)

• 200g plain flour
• 30g cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• * sift and set aside

(C) Cream cheese batter

• 150g cream cheese
• 30g sugar
• 1 egg

Methods:

1. Put all ingredients (A) into a bowl. Mix till well combine.
2. Add in sifted flour from (B) and fold to combine. Do not over mix.
3. Pour the chocolate batter into lined and greased 8" square pan. Then move to cream cheese batter. 
4. For the cream cheese batter. Beat the cream cheese and sugar till smooth and creamy. Then add in the egg and continue to beat till well incorporate. 
5. Pour the cream cheese batter on top of chocolate batter. Run a chopstick gently around the batter to create swirl effect.
6. Bake in preheated oven 180C for 23-25 minutes.
7. Once cooked, remove from pan and leave to cool on wire rack.

it looks like a marble cheese brownies

but taste differently.. since the base is a choco-banana bread
me likey! mmg sgt suka everything chocolate+banana ;)
tambah pulak yg ni ada additional cheesy topping! yummy!
pulun tambah kalori sblm puasa :D

prune & chocolate torte

bila puasa tekak ni sokmo kepingin something chocolatey
so, sebelum puasa saya dah buat siap2 choc torte ni
lagipun, torte ni lebih sedap dimakan slps simpan semalaman (dlm peti-es)
bakinya, jadi bekalan jalan2 hujung minggu nanti, insyaallah.

sumber: bbcgoodfood
bahan2:

• 250g prune
• 4tbs brandy <-- saya ganti air ribena tapi buat pekat drpd biasa
• 25g serbuk koko
• 100g coklat masakan
• 50g butter
• 100ml air panas
• 175g gula castor <-- saya kurangkan ke 155g
• 4biji putih telur
• 85g tepung
• 1sdk serbuk cinnamon

tatacara:

1. rendam prune dalam air ribena.
2. panaskan oven ke 170C dan gris loyang springform 9inci.
3. masukkan serbuk koko, coklat masakan, butter, air panas dan 140g gula kedalam periuk sedang dan panaskan adunan atas api kecil dan kacau hingga sebati. tutup api dan sejukkan pada suhu bilik.
4. pukul putih telur hingga soft peak terbentuk. masukkan baki gula dan pukul lagi hingga stiff peak terbentuk.
5. ayak tepung dan serbuk cinnamon kedalam putih telur dan kaupbalikkan perlahan-lahan dengan menggunakan sudu besi.
6. tuang adunan coklat tadi kedalam putih telur dan kaupbalikkan hingga sebati.
7. tuang adunan kedalam loyang. susun prune atas adunan (prune akan tenggelam) dan tuang baki ribena keatas adunan.
8. bakar selama 30minit.
9. hidang bersama krim atau krim fraiche (saya makan gitu jek.. atau hidang dengan eskrem vanilla)

its so easy! within 1hr dah siap keluar drpd oven ;)
cuma sayang 1000kali sayang.. saya terlebih pukul the egg whites.. jadi berketul! huhuhu..
luckily it does not affect the whole texture.. cuma ada part yg jadi x sebati. {sigh}

updates:
kita hanya mampu merancang tapi Allah yang menentukan.
rancangan asal nak bawak mak jalan2 melaka.. kami pergi sekeluarga saja.
rancangan asal nak bawak kek ni sbg bekal kunyahan.. sampai ke kota bahru perginya!

no piccas lagi. sorry!

chocolate chip banana muffins

masa tengah buat carrot cake k.insyirah bagitau t.zarina nak muffins
kebetulan mmg niat nak buat utk teacher & geng kelas 4yaqut
lepas carrot cake masuk oven terus godek2 buat muffins ni pulak

sumber: tengok kat dr.inahar, asal dari izah, sumber asal dari allrecipes.com

• 1 3/4 cawan tepung serbaguna
• 3/4 cawan gula <-- saya guna 1/2cwn membukit gula perang
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon garam
• 1 biji telur
• 1/2 cawan minyak
• 1/2 cawan plain yogurt
• 1 teaspoon vanilla extract
• 1 cawan pisang lecek
• 3/4 cawan semisweet chocolate chips

Caranya: (Cara izah)

1. Dalam mangkuk yang besar ayakkan tepung bersama baking powder, soda dan garam. Kemudian masukkan gula dan chocolate chip. Gaul rata
2. Dalam bekas yang lain, satukan minyak, telur, yogurt, pisang dan essence Vanilla. Gaul rata.
3. Kemudian masukkan adunan pisang ke dalam mangkuk tepung tadi. Gaul sekadar bersatu sahaja.
4. Sendukkan ke dalam paper muffin dan bakar pada suhu 180 C selama 25 minit.

muaz kata sedapnya bau.. esok muaz nak makan satu!

update:
teacher zarina just sms mentioning that she love this muffins! alhamdulillah...

super-delicious wholewheat carrot cake

theres bundles of carrots that has been sitting idle for almost 2weeks
which i only remember when i see this post from bakeforhappykids
i have that same book.. and had bookmarked this recipe for quite some time
but i was too tired to do it last nite.
today i got extra energy (from eating lotsof durian i suppose!)
i baked this carrot cake for tomorrow's meeting
which has been postponed again and again..
due to so many unforeseen circumstances..
i suppose we might just as well cancel the whole agenda!

i wonder what makes this cake "super-delicious"
isit because it uses butter instead of oil??

source: cake keeper cakes by lauren chattman

• 1/2 cup unsalted butter, melted and cooled
• 1 cup firmly packed light brown sugar <-- i use 3/4cups
• 2 eggs
• 1/4 cup milk
• 1 cup all purpose flour
• 1/3 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1/2 cup dark rasins
• 2 cup peeled and grated carrots (about 4 carrots)

1. Preheat the oven to 180°C. Coat an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.  
2. Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in both flours, baking powder, ground cinnamon, and salt until combined. Stir in the walnuts, raisins and carrots.
3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until golden and a toothpick inserted in the center comes out clean, 35 to 40 min. Let the cake cool in the pan for about 15 min, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

its actually done by my 8yo son. senang bangat! no mixer neede. only a bowl and a spatula.
hmm.. on 2nd thought.. resepi carrot cake yg lain pun senang jugak. cuma leceh nk grate carrot tu ja.. i did the grating & the rest, is done by luqman. happy betui anak teruna tu dapat tolong ummi buat kek. hehe..

suka tgk gambar ni.. luqman lompat tak gerak kedepan pun.. dok lompat setempat sbb lumpur melekat! hehe..

update:
hohoho.. this is really super delicious carrot cake!
and love by many (konon! padahal yg makan geng meeting ja :p)
but seriously, this is the best carrot cake i ever had - so far
a definite keeper!

citrus poppy seed cake

bila tengok kak LG buat kek ni utk besday dia..
saya pun sibuk nak buat jugak utk besday saya nanti..
bila tiba hari kejadian.. mak bagi a very beautiful rainbow cake
maka niat nak buat kek ni terpendam sampai petang smlm..
saja2 buat dgn niat utk bagi kawan2 kat opis..
tapi Allah dah tetapkan.. kek ni utk dikongsi dgn sahabat lama saya.. cikju
cikju dtg rumah petang smlm hantar buah dokong, dari kebun ayah mertuanya
tak sempat frost or even drizzle the citrus icing.. sbb cik abe cikju nak cepat
separuh kek bagi kat cikju.. suku kek bagi kat auntie bie rumah depan
suku kek lagi jadi stok kunyahan sikecik & abang gebu dia..

sumber: taste.com.au

• 40g poppy seeds 
• 1/4 cup (60ml) milk 
• 125g butter
• 1 cup (215g) caster sugar <-- i reduce to 3/4cup
• 1 tbs finely grated orange rind
• 2 tsp finely grated lemon rind
• 3 eggs
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/2 cup (55g) almond meal
• 1/2 cup (125g) sour cream
• 1/4 cup (60ml) orange juice
• 250g cream cheese <-- from here onwards is for icing/ frosting - i omit this.
• 1/2 cup (80g) icing sugar mixture
• 2 tbs lemon juice

1. Preheat the oven to 160°C. Grease and line the base and side of a round 20cm (base measurement) cake pan with non-stick baking paper. (i use 10cup bundt pan - grease & flours the pan).
2. Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
3. Use an electric mixer to beat the butter, caster sugar and lemon rind together in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined.
4. Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine.
5. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Remove the pan from the oven and set aside for 15 minutes to cool slightly before transferring to a wire rack to cool completely.
6. Use an electric mixer to beat the cream cheese and icing sugar together until light and fluffy. Add the lemon juice and whisk to combine. 
7. Use a serrated knife to split the cake in half. Spread half the icing over the middle of the cake and sandwich layers together. Spread the remaining icing over the top of the cake. Cut into wedges to serve.

Notes

• Tip: If you have a nut allergy, replace the almond meal with the same quantity of coconut or with more plain flour.

verdict:

kek ni tak manis. lembut dan crunchy. me likey :)

tapi agak musykil.. tak boleh nk telan banyak2 walaupun suka..

olive oil brownies with roasted almonds

dah hampir seminggu oven berehat

tuanpunya oven takdak semangat

nak kata penat sangat.. tak jugak

nak kata malas.. pun tak jugak.. 

sbb hari2 masak kari (padahal baru 3hari :p)

entah pasaipa.. baking mood dah ke laut

mungkin sebab stok dah habis?

mungkin sebab purse pun dah kempis?

seribu satu alasan yang tak perlu diinterogasi..

kalau nak buat, buat ajalah.

takmau buat, takdak hal pun. 

budak2 tak makan sgt bakes & cakes..

tapi pagi ni buat jugak brownies ni dalam kelamkabut

sebab tekak ni dok demand something chocolatey

(post-puasa punya sindrom)

tapi butter dah habis :(

bila selongkar en.gugel, sgt gumbira bila jumpa resepi olive oil brownies ni.
a butterless brownies yg buat saya rasa kurang bersalah bila makan ;)

sumber: passionateaboutbaking

• Dark / bitter chocolate – 100gms (melted; I melt it in the m/w)
• Extra Virgin Olive Oil – 1/3 cup
• Flour – 1/2 cup
• Rolled Oats – 1/4 cup
• Baking powder – 1 tsp
• Sea salt – 1/4 teaspoon
• Eggs – 2; at room temperature
• Castor sugar – 2/3 cup (I used granulated)
• Vanilla extract – 1 teaspoon
• Roasted almonds – 2/3 cup; chopped (save some to sprinkle on top if you like) <-- i use almond nibs for the batter (roasted for less than 10mins)  and almond flakes for sprinkling on top (roasted as well).

Method:

1. Preheat the oven to 175C. Line a 7 X 11″ (or 8 X 8″) baking pan with lightly oiled and floured parchment paper that overhangs the pan on two sides (this aids in removal later).
2. Whisk the oil into the melted chocolate. Leave to cool.
3. Whisk together the flour, oats, baking powder, salt and nuts together in a bowl.
4. In a large bowl, beat the eggs and sugar until pale, thickened and billowy, about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour & nut mixture, stirring just until everything is combined. Pour into the prepared pan and distribute evenly.
5. Bake for 22-26 minutes (note from the Traveler’s Lunchbox: I would recommend checking earlier to avoid over-baking – mine were just on the verge after 22 minutes). The top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet.
6. Cool completely, then cut into squares with a sharp knife held firmly, because of the almonds. Serve plain, or with whipped cream or vanilla ice cream for extra indulgence.

verdict:

i suppose i had made a mistake.. by over-beating the eggs and sugar. the outcome is thick and very gebu! it should be chewy within but i didnt taste the chewiness.. rasa sedap jugakla but didnt really satisfy my chocolate cravings. hmm.. on 2nd tot. the 'gebu'ness might be the result of the baking powder..

btw, i brought it out of the pan once it is out from the oven. still very fragile.. maka retak menanti belah ditengah2.. sebab kalut nk bawak mai opis. alhamdulillah.. licin jugak kat opis ;)

ops! sori.. no picture here. tak sempat posing dah sadaqallahul'azim...

beautiful rainbow cake

no. i didnt do this cake by myself.
it was done by my 2nd (or isit 3rd or 4th?) cousin
and ordered by my mak for my 3Xth birthday yesterday :)
thank you so much mak!!!
i love you so much!!!!!!!!!

this delish cake is really soft and moist and creamy tapi dijamin tak muak!
i think because it is frosted with cream cheese instead of buttercream

for ordering, check out delish-moments.blogspot
or click like in their facebook page
their work is so neat & tidy!
and i love their cake since it has a homemade taste ;)
(of course la sbb buat kat rumah :p)

the writing ontop of the cake melekat kat kotak..
sbb transport merata2 sblm sampai kat tuanpunya :|

cream cheese raisin cake

niat nak buat ciskek ni utk adik ipar
tapi tertidur malam sblm dia balik
buat jugak smlm walaupun takdak sapa nak makan
alih2.. sendiri yg makan 3 slices!

sumber: homecookingadventure
Base

• 8 tbsp flour
• 8 tbsp milk
• 8 tbsp oil
• 8 tbsp sugar <-- i reduce to 7tbsp
• 1 egg
• 1 tsp baking powder

Cheese Filling

• 500 g cream cheese
• 4 tbsp powder sugar
• 100 g raisins
• 1 lemon zest
• 1 lemon juice
• 1 tsp vanilla extract
• 1 egg

Directions

1. Preheat the oven to 180 (350F) .
2. Prepare the base. In a medium bowl mix egg with sugar. Incorporate milk and oil. Mix flour with baking powder and add to egg mixture. Pour the mixture into a 10-inch (26) {i use 9inch}springform pan (with a removable base) lined with parchment paper.
3. For the cheese filling beat cheese, sugar, lemon zest and juice and vanilla extract in a food processor until well blended. Add the egg and blend until is absorbed. Fold in raisins and pour the filling carefuly over the prepared base. As the base is pretty moist it will blend a little with the cheese filling.
4. Bake for 50 minutes. Run a sharp knife completely around the inside edge of the pan. Let it cool at room temperature and serve.

verdict:
this is definitely the easiest cheesecake and the masam-mest i ever ate! hahaha..
masa cuit rasa batter tu dah rasa sgt masam dah.. but i was hopping the cake would taste better.. mimpi lerrr!
cheesecake is not really my favorite.. but i wonder how i can eat more than a slice.. the taste make me want to taste some more.. want to have some more.. nak rasa sikit lagilah.. eh.. sikit lagilah.. tak sedar dah 3slices sekali hadap!

update:
bondaku sgt suka ciskek ni!! dia tanya beli kat mana? amboi.. kembang setaman la anak dia ni :p

Miss Emma Smith's War Cake

plan asal nak buat kek ni utk department meeting
but i skipped this month's meeting due to mc
so, resepi ni diperam hinggalah pagi ini..
buat utk bekal perjalanan mertua & adik ipar
kebetulan butter cuma tinggal 2sdb.. (huhuhu..)

menurut original source:
"This recipe is a war cake, born out of necessity,
since it includes no eggs, butter or milk"
hari ni semua penduduk kl terpaksa berkabung..
jalan utama dlm kl semua ditutup. rasa macam perang-kah?
nehi.. kalau perang nk ngadap pc ni pun xdak peluang!

tapi teringat videoclip yg saya tengok smlm..
kesan kejatuhan empayar uthmaniah.. sungguh syahdu..
sungguh memilukan.. porak peranda dunia islam tak usah dikata..
bukan setakat masyarakat palestin diusir dari negara sendiri..
bukan setakat kaum yg dilaknat Allah menduduki palestin secara haram
malah lebih kejam lagi.. jutaan umat islam dibunuh!! bukan sekadar dipalestin,
di algeria.. di chechya.. di iraq.. disana sini...!! tapi apa yg kita buat? dok buat kek aja??
apa kita nak jawab di hadapan Allah kelak??? astaghfirullah.. astaghfirullahal 'azim...

sumber: deliciousinspiration

• 3 cups all-purpose flour
• 2 cups plus 1 teaspoon hot water, divided
• 2 cups brown sugar <-- i reduced to 1 3/4cups
• 2 tablespoons lard (or butter)
• 1 cup raisins
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon baking soda

1. In a medium saucepan, add 2 cups of the hot water, brown sugar, lard, raisins, salt, spices and cocoa powder and cook over medium-high heat until it comes to a boil.  Stir constantly for 5 minutes, then remove from the heat and let it cool until it reaches room temperature.
2. In a large bowl, measure out the flour and set aside.  Preheat the oven to 300 degrees F. and line the bottom of a 9x5” loaf pan with wax paper, then spray the paper and sides of the pan with cooking spray. 
3. Dissolve the baking soda in 1 teaspoon of hot water, then stir into the brown sugar mixture.  Pour everything into the flour and mix well, then scrape the batter into the prepared pan.  
4. Bake for 45 minutes to an hour and 15 minutes, or until a toothpick inserted in the center comes out clean.  Let it cool for about 20 minutes in the pan, then invert onto a wire rack to cool completely.  Wrapped in tinfoil, the cake will get spicier and keeps up to a week.

verdict:
simple kek yg mengenyangkan!
tapi bila tengok lagi sekali link video diatas, perut kembali memulas2 :|

cranberry yogurt cake

this is made for our monthly technical staff meeting

source: kak shidah

Adapted from Anncoo

• 150g Butter, softened
• 1 tsp Vanilla extract
• 200g brown sugar <-- saya letak 180g
• 2 Large eggs (70g each)
• 185g Plain flour - sifted
• 75g Self raising flour - sifted
• 270g low fat yoghurt (2 small tub) <-- saya letak 200g yogurt
• 100g Dried Cranberries - grind coarsely and toss with 1 tbsp plain flour from the 185g plain flour
• 50g Walnuts - grind coarsely. 

Method:

1. Preheat Oven to 165C. Grease two loaf pans (saya guna satu je loaf pan besar bersaiz 9x5inci) with butter and dust flour evenly, knock out the excess flour or spray Non-Stick Spray evenly in pan, set aside.
2. Beat butter, vanilla extract and sugar in a mixing bowl until light and fluffy. Add in eggs, one at a time until combined. Transfer to large bowl.
3. Fold in sifted flours and yogurt, in two batches with a rubber spatula.
4. Lastly add in dried cranberries and walnuts and fold well.
5. Spread mixture into pan, bang pan on table twice to settle the content. and bake for about 45-50 minutes or till the skewer comes out clean.
6. Leave cake to cool in pan for 20 minutes and remove cake then place on to rack to cool completely.

verdict:
sesedap rasa ja nak kurangkan gula.. hasilnya.. kek tu rasa masam! masam yogurt. kak shidah dah kurangkan gula by 20g dan saya kurangkan lagi 20g. kalau buat sekali lagi (i think i will!!) saya takkan derhaka lagi.. saya akan menten gula 200g, ikut k.shidah ;)

pineapple & walnut cake

saya dok bertagak seharian nak buat ke tak kek utk birthday cik abe
since budak2 tanya.. since adik2 ipar & ibu mertua ada dirumah
since ciskek dah habis licin.. since masak lasagne ja pun for dinner
buat ajalah!

sumber: thecakedcrusader

Ingredients

• 200g / 7oz unsalted butter, at room temperature
• 140g / 5oz caster sugar
• 3 eggs
• 255g / 9oz self raising flour
• 225g / 8oz drained canned crushed pineapple – save the juice for the icing
• 55g / 2oz walnuts, chopped
• 2 tablespoons warm water

Optional glace icing: <-- i dint do this. i just use red velvet cheesecake topping

• 200g/ 7oz icing sugar
• 3 tablespoons pineapple juice, from the can of pineapple
• To decorate: walnut halves

Method 

1. Preheat the oven to 180˚C/ fan oven 160˚C/350˚F/Gas mark 4.
2. Line a 20cm round springform tin with baking paper.
3. Beat together the butter and sugar until light and fluffy. This will take several minutes so don’t skimp and move on too quickly.
4. Add the eggs, one at a time, beating as you go. If the mixture looks like it might curdle add a little of the flour. (If you spent long enough whipping up the butter and sugar, the mix shouldn’t curdle).
5. Fold in the flour.
6. Stir in the pineapple, walnuts and warm water.
7. Spoon into the prepared cake tin and level the surface.
8. Bake for approximately 1 hour – 1 hour 15minutes or until a skewer inserted into the cake comes out cleanly.
9. Place the cake, still in its tin, on a wire rack and leave to cool.
10. Remove the cake from the tin when it is cool enough to safely handle, and then leave the cake on the wire rack until cool.
11. The cake will store for several days in an airtight container.
12. If you wish to make the glace icing simply combine the icing sugar and pineapple juice in a bowl and whisk until you have a thick white icing. <-- i poke the cake with lidi & pour the syrup all over the cake then i frosted with the cream cheese topping.
13. Pour onto the cake, it will run down the sides a little but not too much.
14. Place walnut halves on top for decoration
15. Bask in the glory of the wonderful thing you have created. 

nampak mcm kering sbb baru keluar peti.

verdict:

the cake is not manis at all!!! sesekali tergigit nenas tu baru rasa manis.

saya makan lepas keluar dr peti es so.. rasa kek tu macam kering skett..

tapi penambahan cream cheese as topping really adds a wonderful flavor!

adik ipar kata kalau ada layer cream cheese tengah2 mesti lg best!

red velvet cheesecake for july

i lurvvvvvvvvvve july! why?
because our birthdays are in july  :)
yup! me & hubby.. both are born in july
differs only a week, and a year ;)

and my adik ipar also
and my kakak ipar also
both are born in july as well!

hmm.. time ni teringat opis lama dulu..
berderet2 birthdays in july.. one after another..
from 3rd july sampailah 30th july!
rindu masa yg lalu itu!

ok. i made this rvcc for my adik ipar
who came all the way from kelate - for a meeting in kl
kek untuk cik abe? pls go buy your own-lah!
merajuk sbb dia kata delicious rvc is so sedap but i beg to differ. its too dry!
and he really love wondermilk cupcakes! sgt kerap dibelinya tau. sedih!

i've made this red velvet cheesecake before
but after studying the perfect cheesecake recipe
i twist it a little bit.. konon2 nak dapatkan perfect red velvet ciskek :p
yet, the changes are too subtle.. macam takdak beza ja??
dan lagi best, i don't remember the taste of previous rvcc!
cemana nak benchmark? jeng!

the final slice..

below is the twisted recipe.. the original recipe kat sini
sumber: recipegirl or grouprecipes (originally from southern living magazine)
bahan2 base:

• 17keping biskut oreo <-- saya tambah lagi sekeping & keluarkan cream
• secubit gula castor
• 1/4cwn butter cair

bahan2 cheesecake:

• 3ketul cream cheese 250g
• 1 1/4cwn gula castor
• 4biji telur, dipukul sedikit
• 3sdb serbuk koko
• 1/2cwn sour cream
• 1/2cwn buttermilk
• 1/2cwn heavy cream
• 1sdk cuka
• 2sdk vanilla
• 2sdb red food coloring 

bahan2 frosting:

• 1ketul cream cheese 250g
• 1/4cwn butter, dilembutkan <-- 2sdb butter
• 2cwn gula aising, diayak <-- 1cwn gula aising
• 1sdk vanilla

tatacara:

1. panaskan oven 160C dan sediakan waterbath. balut bahagian luar loyang springform dengan aluminium foil, sebaik-baiknya 2 lapis.
2. base: hancurkan biskut dan gaul bersama gula dan butter cair. tekapkan adunan kedalam loyang springform 9inci. (saya simpan dalam freezer sementara buat cheesecake)
3. cheesecake: putar cream cheese bersama gula hingga lembut. masukkan telur dan bahan2 lain dan putar dengan kelajuan perlahan sehingga adunan sebati. tuang adunan keatas base tadi.
4. bakar secara waterbath/ bain-marie pada suhu 160C selama 80-85minit. biar cheesecake dalam oven lebih kurang 30minit baru keluarkan pada suhu bilik. sebelum buka springform, sisipkan pisau tajam disekeliling kek. sejukkan dalam petisejuk semalaman.
5. frosting: pukul creamcheese dengan butter hingga lembut. masukkan gula aising sedikit demi sedikit. masukkan vanilla dan pukul sebati. sapu atas kek yang dah sejuk.

nota:

the highlighted in kelabu is the minor changes. 

verdict:

its kinda not too padat ciskek.. soft and moist.
but i can barely finish one slice at one go!
tapi adik iparku boleh makan 2 slice skali hadap!

rosebud madeleine

saya buat madeleine ni sabtu malam jumaat.. <-- bukan patutnya jumaat malam sabtu ka? :p
tatkala kepala kata rest
kaki turun jugak kedapur
tangan terus keluarkan butter dll.

saja nak try buat sebab nak guna rosewater
beli dulu semata2 nk buat puding arab ~ muhallebi
nak guna 1sdb tp terpaksa beli sebotol besar!
dan dlm madeleine ni pun cuma guna 1sdb
bila nak habih??

sumber: nigella's baking book

• 5 Tbsp unsalted butter + 1 Tbsp, divided
• 2 Tbsp granulated sugar
• 1/3 cup all purpose flour
• 1 large egg
• 1 pinch of salt
• 1 Tbsp rosewater 
• 1 Tbsp confectioner sugar (optional)

1. Melt the butter over very low heat. 
2. Remove 1 Tbsp of melted butter into another container. Leave the rest 5 Tbsp to cool.
3. Combine egg, sugar, and salt in a bowl and beat with a electric mixer on high for at least 5 minutes until mixture is lightly yellow and resembles mayonnaise
4. Sift flour over mixture. Fold it in just until combined.
5. Fold in rosewater and cooled 5 Tbsp of butter until combined.
6. Cover and refrigerate for 1 hour.
7. Take out the bowl and leave at room temperature for 30 minutes
8. Meanwhile, pre-heat over to 425 F. Butter a madeleine pan with the remaining butter.
9. After 30 minutes of resting in room temperature, start filling the pan with small spoonful of "dough." Use about 3/4 tsp size so that each well looks 3/4 full. Just drop the dough without forming it. It will melt and fill the well in the over before rising.
10. Bake fo 8-10 minutes until the edges of cookies are golden brown.
11. Remove them immediately from pan onto a cooling rack. 
12. Dust with confectioner sugar before serving.

Note: 
If desired, rosewater can be replaced with vanilla extract. Just use 1 tsp instead of 1 Tbsp. This can be added to the egg mixture first.

Verdict:
some might like it.. i prefer the lemony taste madeleine :|

nigella's coca-cola cake

this is indeed not in my to-do list
tapinya buat jugak sebab taknak kasik anak teruna minum pepsi
hahaha.. taknak kasik minum tapi taruk dlm kek! what an irony!
ok. kek ni saya buat utk b'day kakak ipar di semenyih.
this is not really a birthday cake.. its a GIFT cake ;)
(adik ipau sudah pokai di awal bulan!)
anyway, i suppose she already have a proper bday cake from her daughters

sumber: nigella's how to be a domestic goddess
The Cake:

• 200g plain flour
• 250g golden caster sugar <-- i used regular caster & reduce to 195g
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 1 large egg
• 125 ml buttermilk (or 30g yogurt mixed with 100ml semi skimmed milk)
• 1 teaspoon vanilla extract
• 125g unsalted butter
• 175 ml Coca Cola <-- i used pepsi
• 2 tablespoons cocoa

Icing:

• 225g icing sugar
• 2 tablespoons butter
• 3 tablespoons Coca Cola <-- pepsi
• 1 tablespoon cocoa powder
• 1/2 teaspoon vanilla extract

1. Preheat the oven to180c/gas mark 4 and line 22-23cm springform tin with foil.
2. In a large bowl, combine the flour, sugar, baking soda and salt. Beat the egg, buttermilk and vanilla in a measuring jug. In a heavy-based saucepan, melt the butter, cocoa and Coca Cola, heating it gently. Pour into the dry ingredients, stir well with a wooden spoon, then add the liquid ingredients from the measuring jug, beating until it is well blended.
3. Pour into a measuring jug and then pour into cake pans. Leave to stand for 15 minutes in the pan before unmoulding.
4. Prepare the icing: Sift the icing sugar and set aside. In a heavy-based saucepan, combine the butter, cola and cocoa and stir over low heat until the butter has melted. Remove from the heat. Add the vanilla and spoon in the sifted icing sugar, beating as you do so, until you’ve got a spreadable but still runny icing. While the cake is still warm, pour the icing over it. Leave to cool before transferring to a serving plate.

verdict:
the cake is moist awrite but..
the icing is toooooooooo sweeeeeeeeeeeeeeet!
next time (if there is!) i'll make the cake only :|
ok, there might be next time since i have another can of pepsi
but i'll make it into cuppies instead.. and use normal choc ganache for frosting.
boleh kena kencing manis tahap kronik if i were to lick the coke frosting!

update:
when you eat the icing with the cake.. the sweetness of the icing is quite bearable.
there was a change of plan.. we didnt go to my sil house (jem sgt kritikal on friday nite) and i brought this cake for a mini reunion the next day.. all my friends love it! semua kata sedap! and yet.. if i were to highlight this to my cik abe.. he would say, "benda free memangla sedap!" aiyaahhhh.. so very un-encouraging! nasib baik telinga cik adik nih mcm kulit gajah.. katalah apa pun.. i will still bake and bake and bake! :p

upside down pizza

mula2 tgk resepi ni, dlm fb kak shidah..
kak shidah was tagged by her friend
tp kita pulak yg sibuk2 jot down the recipe :p
about two weeks later, tgk kat dapur arah plak
amboi.. menggoda sungguh! takleh jadik ni.
semalam niat nak buat tapi kepala sgt weng
berpinau2 berpusing2. berdiri macam tak jejak lantai. duduk macam nak tumbang.
bila bangun tidur (ye.. tidur di petang hari) tgk2 cik abe dah belikan nasi mandy
alhamdulillah.. 2 tapawer je tapi kenyang makan sekeluarga (including makcik!)

hari ni dah niat nak buat pizza tungging terbalik ni pepagi lagi
aduhai.. pinau pening berpusing belum hilang rupanya
patutlah dokter bagi mc sampai 2hari..
dia dah agak pening ni akan berlanjutan kot?
tengkiu dokter! i leb you!
jarang2 skali g klinik.. skali g dpt mc 2hari! teruja plak rasa :p
the first mc in year 2011. and hope its the last one, insyaallah!

sumber: arah-kurniaanmu
resepi asal, tun telani. boleh tengok di blog arah
saya buat ikut apa yg arah buat, guna inti pide (teringat kak shidah plak :D)

Dough (lebih kurang macam crustless pizza punya dough)

• 2 bj telur
• 1 cwn susu
• 1 cwn tepung
• 1 sb minyak <-- kita guna minyak jagung. ikut arah jugak ;)
• 1/2 sk garam

1. gaul sebati semua bahan. <-- boleh guna mixer atau blender.
2. sedia utk diguna

Filling (pide filling)

• 250 g daging cincang
• 250 g cheese mozarella, dipotong nipis
• 150 g cheese cheddar, dipotong dadu
• 2 biji tomato, dipotong dadu
• 1 biji bawang dpotong dadu
• 1/2 sudu teh serbuk lada hitam
• 1/2 sudu teh serbuk cayenne
• 1/2 sudu teh serbuk hot cajun <-- tak letak. takdek stok
• 1 sudu besar minyak zaitun
• daun sup secukupnya, dipotong halus <-- pun takde stok :(
• garam secukup rasa, serbuk perasa jika suka

1. Panaskan minyak didalam kuali.Tumis bawang besar sehingga layu.Masukkan serbuk lada hitam, cayenne,hot cajun, garam dan serbuk perasa. Gaul sebati.
2. Masukkan daging cincang. masak sehingga daging bertukar warna dan masak betul. Angkat dan ketepikan
3. Didalam mangkuk yang besar,campurkan tomato, daun sup, cheese mozarella dan cheddar dan daging yang telah disejukkan tadi. Gaul rata. Inti pide pun telah siap untuk digunakan. <-- saya lupa nak satukan cheese dengan filling jadi cuma tabur kat atas filling saja.

Tatacara:

1. Panaskan oven 180 degree
2. Letakkan filling dlm loyang 
3. Tabur cheese atas filling.
4. Curahkan adunan 'dough' kat atas.
5. Bakar selama 25 minit, hingga keperangan. <-- saya bakar 20minit kemudian tabur lagi sedikit mozarella dan sambung bakar lagi 10minit.
6. Biarkan selama 5 minit sblm potong dan hidang.

 

nota:
hidang dan makan dengan sos cili baru ada umphh.. kena pulak saya terpaksa buat tawar heber :p